Oh my goodness, you guys. Silk just launched a new product: Cashewmilk! Known for their flavors including Almond Milk, Soy Milk, Coconut Milk, etc the Cashewmilk joins a family devoted to bringing you rich and creamy dairy-free alternatives. As much as I am not discriminatory toward any nuts, cashews are my favorite. Hand me a can of nuts and I’ll immediately pick out the cashews first. I suppose I could tell you how wonderful the Cashewmilk is on its own, but I thought I’d take it a step further and share these Chocolate Brownies with Toffee and Cashew Frosting instead.
After all, it’s the holidays and the holidays mean indulging!
I substituted the milk in my frosting with the Cashewmilk and the creaminess it provided won me over instantly. As much as I bake, I typically don’t have a problem with dairy in my frostings but milk in cereal or ice cream is an entirely different story. I’m borderline lactose intolerant and it’s not something I go around shouting out the windows, but the fact remains that I have to be cautious about my dairy consumption. There. I said it.
I switched my milk for cereal (I do Almond Milk) and coffee a long time ago when I realized that skim milk just isn’t for me either.
Not only that, but the Silk Cashewmilk is creamier AND has less calories than skim milk. Why drink something that tastes like water when you can have something creamy with flavor?
Back to the brownies.
The nuttiness in the Cashew Frosting is just faint enough to balance out all the chocolate in the brownies. The texture is creamy enough to “ooze” over your brownies but sets itself without making it messy to eat. I’m going to show you how to do that right this moment, okay?
First, you’re going to want to bake a pan of your favorite brownies. I use THIS tried and true brownie recipe minus the toppings and just add more or less chocolate depending on my mood. Today I was feeling double chocolately so I added extra chocolate chips.
While your brownies are baking and cooling, whip up the Cashew Frosting.
- 4 cups powdered sugar
- juice of 1 medium lemon
- 1½ teaspoon vanilla extract
- ¼ cup Silk Cashewmilk plus 1 tablespoon more
- ⅓ cup maple syrup
- Combine all ingredients into an electric mixer and beat on medium speed until completely combined. Frosting should be creamy but not runny, thick but not stiff.
You’re going to allow the brownies to cool and remove them from the pan. Go ahead and cut them into the squares you’re going serve. I opted with rather large squares because we like brownies around here.
Line a baking sheet with parchment paper and place your brownies with a little room in between.
Now, you don’t have to put your frosting in a piping bag but if you’ve been around me long enough you know I put everything in a piping bag so that I have better control.
You could totally just spoon it on if you wanted.
Cover the top of each brownie with the Cashew Frosting. Just make an outline, fill in the square, then go over it again. It should begin to drip every so slightly down the sides. Don’t worry about the drips!
After you’ve covered the tops, sprinkle on some chopped toffee bits to the brownies.
Immediately place the entire pan into the refrigerator for at least 30 minutes.
The chill of the refrigerator is going to set your frosting and keep it from dripping. It’s like magic!
Serve the brownies with an ice cold glass of Silk Cashewmilk.
Oh, did I already say that?
Well, then Yum. Yum!
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This conversation is sponsored by Silk. The opinions and text are all mine.